Grilled Chicken Kabobs With Vegetables (Printable)

Juicy marinated chicken and crisp vegetables grilled to perfection. A colorful Mediterranean-style dish ready in 40 minutes.

# What You Need:

→ Chicken

01 - 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces

→ Vegetables

02 - 1 red bell pepper, cut into 1.5-inch pieces
03 - 1 yellow bell pepper, cut into 1.5-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium zucchini, thickly sliced
06 - 8 oz button mushrooms, cleaned and halved

→ Marinade

07 - 3 tbsp olive oil
08 - 2 tbsp lemon juice
09 - 2 cloves garlic, minced
10 - 1 tsp dried oregano
11 - 1 tsp paprika
12 - 1 tsp salt
13 - ½ tsp freshly ground black pepper

→ Garnish

14 - Fresh parsley, chopped
15 - Lemon wedges

# How-To:

01 - Whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large bowl until well combined.
02 - Add the chicken pieces to the marinade, stirring to coat thoroughly. Cover and refrigerate for at least 20 minutes or up to 2 hours for enhanced flavor.
03 - Heat your grill to medium-high temperature, approximately 400°F.
04 - Thread the marinated chicken, bell peppers, onions, zucchini, and mushrooms onto skewers, alternating ingredients for even cooking and visual appeal.
05 - Lightly brush the assembled kabobs with any remaining marinade for extra flavor.
06 - Place kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender with light charring.
07 - Remove from grill and let rest for 2 minutes before serving. Garnish with chopped fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The marinade creates incredibly juicy chicken while the vegetables get perfectly tender and slightly charred
  • These skewers are practically a complete meal on a stick making cleanup and serving so much easier
  • Theyre ideal for feeding a crowd since everyone can customize their own kabob combination
02 -
  • If using wooden skewers, soak them in water for at least 30 minutes or they will burn and disintegrate on the grill
  • Cutting everything to the same 1.5 inch size is the difference between perfectly cooked kabobs and some pieces being raw while others are overdone
  • Letting chicken rest after grilling keeps it incredibly juicy versus cutting into it immediately
03 -
  • Thread ingredients loosely rather than packing them tight so heat reaches all surfaces
  • Keep a small bowl of water nearby to tame any flare-ups from dripping marinade

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